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Job Details

Executive Chef Posted on Apr 16, 2018 by Fairmont Banff Springs

  • Location Banff, AB
  • Earnings $150,000.00 to $175,000.00 annually
  • Work Hours 44 hours per week
  • Position Permanent Full Time
  • Vacancies 1 Vacancy
  • Closing Date May 16, 2018
Job Requirements

Employer

Fairmont Banff Springs

Languages

English

Education

Other trades certificate or diploma or equivalent experience

Credentials (certificates, licences, memberships, courses, etc.)

  • Safe Food Handling certificate
  • Cook Red Seal Certificate
  • Cook Trade Certification

Cuisine Specialties

  • International
  • Canadian

Experience

5 years or more

Additional Skills

  • Train staff in preparation, cooking and handling of food
  • Maintain records of food costs, consumption, sales and inventory
  • Analyze operating costs and other data
  • Prepare dishes for customers with food allergies or intolerances
  • Requisition food and kitchen supplies
  • Prepare and cook food on a regular basis, or for special guests or functions
  • Prepare and cook meals or specialty foods

Area of Specialization

Management

Work Setting

  • Ship
  • Resort
  • Restaurant
  • Formal dining room
  • Camp
  • Bar
  • Hotel, motel, resort

Workers Supervised

Kitchen and food service helpers

Security and Safety

  • Bondable
  • Criminal record check

Own Tools/Equipment

  • Tools
  • Equipment

Work Site Environment

  • Wet/damp
  • Noisy
  • Odours
  • Hot
  • Cold/refrigerated
  • Non-smoking

Transportation/Travel Information

  • Own transportation
  • Public transportation is available

Work Conditions and Physical Capabilities

  • Fast-paced environment
  • Work under pressure
  • Handling heavy loads
  • Physically demanding
  • Attention to detail
  • Combination of sitting, standing, walking
  • Standing for extended periods
  • Bending, crouching, kneeling
  • Tight deadlines

Ability to Supervise

  • More than 20 people
  • Working groups
  • Staff in various areas of responsibility

Work Location Information

  • Staff accommodation available
  • Remote location
  • Willing to relocate
  • Relocation costs not covered by employer

Ranks of Chefs

  • Executive chef
  • Chef

Food Specialties

  • Vegetables, fruits, nuts and mushrooms
  • Stocks, soups and sauces
  • Meat, poultry and game
  • Fish and seafood
  • Eggs and dairy
  • Cold kitchen
  • Cereals, grains and pulses
  • Bakery goods and desserts

Sous-Chefs Specific Skills

  • Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
  • Demonstrate new cooking techniques and new equipment to cooking staff

Chefs and Specialist Chefs Specific Skills

  • Create new recipes
  • Prepare and cook complete meals and specialty foods for events such as banquets
  • Instruct cooks in preparation, cooking, garnishing and presentation of food
  • Supervise cooks and other kitchen staff

Executive Chefs Specific Skills

  • Recruit and hire staff
  • Plan menus and ensure food meets quality standards
  • Estimate food requirements and food and labour costs
  • Supervise activities of sous-chefs, specialist chefs, chefs and cooks
  • Arrange for equipment purchases and repairs
  • Consult with clients regarding weddings, banquets and specialty functions

Personal Suitability

  • Initiative
  • Effective interpersonal skills
  • Flexibility
  • Team player
  • Excellent oral communication
  • Dependability
  • Reliability
  • Organized

How to Apply

Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, the employer will not consider your job application.

Advertised Until

May 16, 2018

Important notice: This job posting has been provided by an external employer.The Government of Alberta and the Government of Canada are not responsible for the accuracy, authenticity or reliability of the content.

Interest Codes
The Executive Chef is part of the following larger National Occupational Classification (NOC).
Chefs
Reading Interest Codes
A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. 
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation.

A code in all lowercase letters means the fit is weaker.

Learn More

Executive Chefs
DIRECTIVE

Interest in supervising` the activities of sous-chefs, specialist chefs, chefs and cooks; and in recruiting and hiring staff

METHODICAL

Interest in co-ordinating information to ensure food meets quality standards; may prepare and cook food on a regular basis or for special guests or functions

INNOVATIVE

Interest in planning menus

Reading Interest Codes
A Quick Guide

The interest code helps you figure out if you’d like to work in a particular occupation. 
It’s based on the Canadian Work Preference Inventory (CWPI), which measures 5 occupational interests: Directive, Innovative, Methodical, Objective and Social.

Each set of 3 interest codes is listed in order of importance.

A code in capital letters means it’s a strong fit for the occupation.

A code in all lowercase letters means the fit is weaker.

Learn More

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